Thursday, 17 April 2008

This wine was in a 375ml half bottle and sealed with a synthetic cork. It is a traditional blend of Veronese grape varieties 70% Corvina, 25% Rondinella, and 5% Molinara. The grapes are harvested separately (mid September for Molinara and Rondinella, end of September for Corvina). Fermentation is at controlled temperatures (25-28°C), using selected yeasts. Contact with the skins lasts 16 days for Corvina, 10 days for the other grapes. Fermentation lasts 20 days in total, and is followed by complete malolactic fermentation. The wine is aged for 6 months in 60-90 hectolitre Slavonian oak barrels. 20% of the Corvina is aged in new Allier and Slavonian small oak casks, followed by 1 month’s ageing in bottle. A winery analysis showed that the alcoholwas 12.40% by volume, the sugars 4.5 grammes per litre, dry extract was 25.8 grammes per litre, the total acidity was 5.10 grammes per litre, and the pH was 3.59.